Slice strawberries into small pieces. Mash them with a potato masher. You can leave some larger pieces if you want to, they are going to cook down.
In a heavy pot, add all ingredients and begin to stir till all the sugar has dissolved, creating a syrup. Bring mixture to a boil.
Allow to boil slowly for approximately 20-30 minutes. Jam will slowly begin to thicken and reduce. (This recipe does create very thin jam. It thickens more as it cools in refrigerator, but it does not become a solid. To create a more solid jam, you will need to add a gelatin.)
Make sure to stir this very often to avoid the sugar burning to the bottom of your pan.
Once the jam has thickened and reduced, turn off the stove and allow to cool. Once cool, place jam in jars, and put in refrigerator. The next day, I freeze all but one jar. Keep in mind that this recipe is not canning them jam, therefore it must be put in the freezer for long term storage. (Up to 6 months.) The jar in the refrigerator should be used in a few weeks, or you will notice a mold layer begin to grow on the top. I love to buy small canning jars to do this recipe. It allows you to enjoy and use up the jam without it having a chance to go bad.